For Marinara (makes 5-6 qts)

• 1 cup canola oil
• 1 medium onion, sliced
• 6 cans (28 oz each) whole, peeled tomatoes (San Marzano suggested)
• salt to taste
• pepper to taste
• basil leaves, chopped or torn

For Chicken

• 2 tbsp canola oil
• whole chicken (3-4 lbs) broken into breasts, thighs, drumsticks & wings
• 1 medium onion, chopped
• 1 clove garlic, chopped
• salt & black pepper
• 4 qts marinara sauce
• ½ tbsp red pepper flakes
• 2 red bell peppers, sliced
• 1 pint button mushrooms, halved

Make Classic Marinara Sauce (watch the video)

1. Add canola oil to a saucepan over medium-high heat.  Add onions and sauté onions until soft and translucent, about 5 minutes. Remove from pan and set aside.  Do not discard pan with oil
2. Meanwhile in food processor, blend tomatoes for about 30 seconds or until just smooth
3. Add the pureed tomatoes to the pot with the oil.  Add the cooked onions. Season with salt and pepper
4. Bring to a boil then lower heat and let simmer for approximately 45-60 minutes over medium-low heat, adding a few (whole or chopped) basil leaves after 45 minutes

Brown Chicken & Simmer

1. In a wide, straight-edged saute pan or cast iron pan, heat 2 tbsp canola oil over medium-high heat
2. Add onions and garlic to the oil and stir
3. Start to add the chicken pieces to brown. If you cannot fit all of the pieces at once, cook in batches until golden-brown, about 5 minutes per side. Add additional oil, if needed, per batch
4. Add marinara sauce and red pepper flakes. Reduce the heat to low and simmer for 30 minutes, uncovered
5. Add bell peppers and mushrooms and simmer an additional 10-15 minutes
6. Bring the pan to the table and serve family-style